Fall is just about to enter into our atmosphere. I can smell it. Can you?
Black Bean Soup
1 1/2 cups dried black beans
8 cups water
2 bay leaves
2 tbsp olive oil
4 carrots, sliced
1/2 red onion, chopped
1 jalapeno, seeded and chopped fine
1/2 red bell pepper, seeded and chopped
2 garlic cloves, chopped
1-14.5 oz. can fire roasted tomatoes
1 tsp cumin
1 tsp oregano
1 tsp kosher salt
1/4 tsp cayenne
1 bunch fresh cilantro, coarsely chopped
Combine dried beans with water and bay leaves in a large soup pot. Bring to a rapid boil over medium-high heat then cover and simmer on medium heat until beans are cooked (about 1 hour).
While beans are simmering, heat olive oil in a large skillet. Saute carrots, onion, jalapeno, bell pepper, and garlic until softened. Add sauteed vegetables to beans at the one hour mark. Then stir in tomatoes, cumin, oregano, salt, and cayenne. Reduce heat to low and let simmer for another 30 minutes until soup slightly thickens.
Process 1 cup of the bean soup in a food processor. Pour back into the soup and stir. Serve with sliced avocado and fresh cilantro.